12 ea doves; cleaned
1/2 ts salt
1/4 ts pepper
1/2 c ; water
1/3 c butter or margarine
2 tb lemon juice
1 tb all-purpose flour
1/2 c ; water
1/2 ts beef-flavored bouillon
-granules

APPLE DRESSING
3 c crumbled cornbread
2 c cooking apples; peeled and
-chopped
1/2 c celery; chopped
1 sm onion; chopped
1/4 c butter or margarine; melted
1/2 ts salt
1/2 ts poultry seasoning
1/2 c milk
1 ea egg; slightly beaten

Place doves in a large skilet. Sprinkle salt and pepper over doves.
Pour 1/2 cup water into skillet. Cover and cook over medium heat 20
minutes. Remove cover, and continue cooking until most of water is gone.
Add butter and lemon juice to doves. Cook doves, turning occasionally,
until browned. Remove doves, and set aside.
Add flour to drippings in skillet; cook over low heat until lightly
browned; stirring occasionally. Add 1/2 cup water and bouillon granules;
cook over medium heat, stirring constantly, until thickened. Arrange 2
doves over each square of Apple Dressing, and spoon gravy over top. Yield:
6 servings.

Apple Dressing:
Combine all ingredients. Spoon into a lightly greased 8-inch square
pan. Bake at 375 degrees F for 30 minutes. Cut into 6 squares.

_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne.
Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett

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